Cucumber salad with yoghurt and lemon

(For 4 - 6 portions)

• 3 punnets BroccoCress
• 2 medium cucumbers
• 200gr plain yoghurt
• lemon juice from 1 lemon
• lemon zest from the same lemon
• 1 tbsp olive oil
• 2 pinch fine sea salt
• 1 pinch cracked black pepper

• Peel and cut the cucumber into sliced parts. 
• Using a little wisk, emulse the olive oil, salt and lemon juice. 
• Mix the yogurt dressing into the cucumber OR keep it to serve next to it. 
• Serve with the lemon zest and the freshly cut BroccoCress. 

Recipe: Franck Pontais